Description
These decadent White Chocolate Raspberry Cheesecake Bars combine the creamy richness of cheesecake with a sweet-tart raspberry sauce, creating the perfect balance of flavors. With a crunchy Oreo crust and a velvety white chocolate filling, these bars are an irresistible dessert that will delight anyone with a sweet tooth.
Ingredients
Scale
Raspberry Sauce:
- 2 teaspoons room-temperature water, divided
- 1 teaspoon cornstarch
- 1 ½ cups (205g) fresh or frozen raspberries (do not thaw)
- 2 Tablespoons (25g) granulated sugar
Crust:
- 22 regular Oreo cookies (not Double-Stuf)
- 5 Tablespoons (71g) unsalted butter, melted
Filling:
- 6 ounces (170g) white chocolate, finely chopped
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- ⅓ cup (65g) granulated sugar
- 1 Tablespoon (8g) all-purpose flour
- 1 teaspoon lemon juice
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
- 2 large eggs, at room temperature
Instructions
- Prepare the Raspberry Sauce:
- In a small bowl, mix 1 teaspoon of room-temperature water with the cornstarch and set aside.
- In a saucepan over medium heat, combine the raspberries and granulated sugar. Cook until the raspberries break down and release their juices, about 5-7 minutes.
- Add the cornstarch-water mixture to the raspberries, stirring to combine. Continue cooking for another 1-2 minutes until the sauce thickens. Remove from heat and set aside to cool.
- Prepare the Crust:
- Preheat the oven to 325°F (163°C). Line an 8×8-inch baking dish with parchment paper or spray with non-stick spray.
- Crush the Oreo cookies into fine crumbs, either by pulsing in a food processor or placing them in a zip-top bag and crushing with a rolling pin.
- In a bowl, combine the cookie crumbs with the melted butter, mixing until evenly coated.
- Press the mixture firmly into the bottom of the prepared baking dish to form an even crust. Bake for 8-10 minutes, then remove from the oven and set aside to cool.
- Prepare the Filling:
- In a heatproof bowl, melt the white chocolate over a double boiler or microwave in short intervals, stirring in between, until smooth. Set aside to cool slightly.
- In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the flour, lemon juice, vanilla extract, and salt, mixing until combined.
- Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
- Pour in the melted white chocolate and mix until smooth and fully incorporated.
- Assemble the Cheesecake Bars:
- Pour the cream cheese mixture over the cooled Oreo crust.
- Spoon the raspberry sauce over the top of the cheesecake filling in a random pattern. Use a toothpick or skewer to swirl the raspberry sauce into the cheesecake for a marbled effect.
- Bake and Cool:
- Bake for 35-40 minutes, or until the center is set but still slightly jiggly. Let cool to room temperature before transferring to the refrigerator to chill for at least 4 hours, or overnight.
- Once chilled, cut into bars and serve.
Notes
- If you prefer, you can use store-bought raspberry sauce, but homemade will provide a fresher, more vibrant flavor.
- The cheesecake bars can be stored in the refrigerator for up to 5 days or frozen for longer storage.
- For a smoother crust, make sure the Oreo crumbs are finely ground before mixing with the butter.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: white chocolate cheesecake bars, raspberry cheesecake, Oreo crust cheesecake, dessert bars, raspberry dessert, cheesecake with fruit